About every six months I borrow Margaret Shaida's The Legendary Cuisine of Persia from the library since a copy of the book ranges from $24-$178 on Amazon. In the chapter on the Persian kitchen, she describes the Persian herb bowl, eaten with feta cheese and thin soft flaps of Persian bread. I love a sprinkling of parsley as much as the next woman, but the idea of herb salad intimidated me. My friend Sara, a bona fide Persian, confirmed that it is in fact delicious. If Cicero had good things to say about it nearly 2,000 years ago and Persians still eat it today, then it must be worth a try. I invited myself over to Sara's house for dinner and fell in love.
This was a few years ago, and I apologize if I have altered this in any way that makes it less authentic, but I promise it is no less delicious.
any combination of basil, cilantro, chives, or any other herb for that matter
thin slivers of red onion
slices of cucumber
radishes cut into rosettes
salted roasted almonds
pita bread or lavash
Tear off a piece of bread and spread it with a chunk of feta. Add a sliver of onion, a slice of radish, an almond, and any combination of herbs. Roll it up into a bite-size nugget.
I love trying new foods, cooking, and gardening. I hope to share these experiences on this site. Thanks for taking a look!